Reviewed: Aug. 1, 2010

Great and easy! I made this as a casserole instead of rolling each enchilada individually. I doubled the sauce recipe, and added a small can of green chilies to make it spicier. My husband doesn't think it's a meal unless there is meat, so I also added chicken. Will make again! UPDATED: The leftovers didn't taste nearly as good as it was straight out of the oven. I wouldn't make a lot of leftovers.

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Reviewer:

Shelley

Reviewed: Jul. 29, 2010

I modified this recipe because I did not have enough sour cream. I only had a half a cup. I used the sour cream for the bottom of the dish like the recipe suggested but then drained, rinsed and pureed a 15 ounce can of white beans. I used this to spread on the tortillas shell. It turned out pretty good.

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Reviewer:

Becca

Reviewed: Jul. 22, 2010

Very good. Take the corn tortillas and lightly fry in grapeseed oil for about 20 seconds. They will hold their shape when filling and wrapping, the oil is actually heart healthy, and has no taste. Added minced garlic to the salsa mix and some fresh Cilantro.

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Reviewer:

winechef

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Boyce, Virginia, USA

Reviewed: Jul. 22, 2010

Very easy recipe, but a little time consuming. Great results, and a meal you can make your own. Any newbies, take the advice and use EXTRA salsa. It makes a huge difference. Blend jalepenos with a little bit of salsa and throw it into the sauce mixture!! Gotta love the spice!!!

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Reviewer:

shotty32

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Skokie, Illinois, USA

Reviewed: Jul. 18, 2010

Addes sauted onions a cumin. Loved it!

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Reviewer:

HeatherHope

Reviewed: Jul. 5, 2010

Good, I made fresh salsa verde and I added lots more spices, chopped onion, cilantro, & baby bella mushrooms. served with cuban black beans & rice to round off the meal. On my way to being vegan, so will make this again with a cheese substitute such as a rice cheese.

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Reviewer:

Gina

Cooking Level: Expert

Reviewed: Jun. 19, 2010

Very good--I love enchiladas verde! I didn't have any problem rolling the tortillas. I added chicken and it was very tasty too.

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Reviewer:

ebrisco

Reviewed: Jun. 7, 2010

These were great, but spicey! I would go lighter on the green salsa next time. But yummy!

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Reviewer:

Kim D-W

Cooking Level: Intermediate

Reviewed: May 22, 2010

Can't beat this one for taste and simplicity. I did add minced onions, mashed up garbonzo beans and some cilantro to each enchilada. Served with Chicken Mole.

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Reviewer:

daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

Reviewed: May 16, 2010

Hearing that some other reviewers considered the recipe bland, I did doctor it a bit, so can't give it 5 stars as-is. I sauteed some onion and poblano pepper in olive oil and wilted the spinach slightly in the pan with salt & pepper. Then I wrapped it up with cheese & a spoonful of the sauce in warm flour tortillas. (No cracking worries with the flour ones!) I did also double the sauce as some suggested. My fiance and I both loved these!

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